Key Lime Pie - VEGAN, PALEO & KETO

KEY LIME PIE - VEGAN - PALEO - KETO

AM I VEGAN?

Being raised in the South I was just about the furthest thing away from the term “vegan” as you could probably get. Everything where I grew up is fried, covered in butter and comes with an extra large meat portion. And it taste real good. But around my freshman year in college I developed an allergy to dairy and finding alternatives for those products became a necessity for me. I am also a lover of animals and have a big crush on our planet so the more I learned about the impact that the meat and dairy industry have on our environment, it made choosing vegan options a lot easier. I also recently watched a documentary called Game Changers that sheds light to the health benefits of a plant based diet that I think you  might find quite interesting! 

I am not 100% vegan yet, as I love trying local dishes when traveling, and saying no to my grandmas homemade fried okra and strawberry cake when I come home are quite hard. But I am a huge fan of this movement to be animal cruelty free, environmentally conscious and over all smarter about what we put in our bodies.

That all being said, I am very excited to share this recipe that I found on sweetashoney.co blog for a Key Lime pie that is VEGAN - PALEO  & KETO. If you could taste the pie while reading that sentence you probably wouldn’t believe me. It’s delicious and just as finger licking good as the bad stuff. 

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Ingredients for the Base:

1 Cup Almonds raw, unroasted, unsalted

1/3 Cup Cashew raw, unroasted, unsalted

3/4 Cup Unsweetened desiccated coconut, fine 

1/2 Cups Sugar Free maple flavored syrup

1/4 Teaspoon Vanilla Extract

1/4 Teaspoon Salt 

3 Tablespoons Coconut oil, melted

Filling:

1 1/2 Cup Avocado (About 3 Avocados)

3/4 Cup Extra Virgin Coconut Oil 

1/4 Cup Coconut Milk

1/3 Cup + 2 Tablespoons Lime Juice

1/3 Cup + 2 Tablespoons Sugar Free Maple Syrup

Instructions:

MAKE THE BASE

  • In a food processor, with the S blade attachment, add all the base ingredients. Order doesn't matter.

  •  Blend on high for about 1-2 minutes. Stop the food processor, scrap down the side every 30 seconds and repeat until the ingredients comes together and forms a sticky batter that is easy to press into a pie dish to form a crust. If too dry or crumbly add an extra 1-2 tablespoons of water. 

  • Press the mixture into a 8 inches non stick removable bottom tart pan. You can also use a 8 inches glass pie dish. I found the first option easier to unmold and serve beautiful pie. 

  • Make sure the mixture get an even thickness on the bottom and sides of the tart pan - about 3-4 mm thick is what I found the best to hold well. Freeze while you prepare the key lime filling. 

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MAKE THE FILLING

  • Place all the filling ingredients into a blender or food processor, except the lime zest.   

  • Blend/process on high until it forms a creamy green batter. It should have no lumps. 

  • Stir in the lime zest with a spatula.

ASSEMBLY

  • Pour the avocado key lime filling into the prepared pie base, spread evenly with a spatula and return to the freezer for 1 hour a least or 3 hours in the fridge.

  • To un mold, push up the removable bottom of your tart mold and it will release the pie easily. If you are using a glass pie dish, simply cut the pie in 8-12 servings. Serve the slice using a pie server.

  • Store up to 5 days in the fridge in a cake plastic box. The box avoid the avocado to be in contact with the fridge air, and it won't change the lovely green color.  

  • Serve with a dollop of dairy free coconut yogurt and extra lime zest.

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Hope this was helpful, and would absolutely love to know if any of you end up making it!

All of my love,

Xx Brook